Penne Gorgonzola With Chicken and Roma Tomatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Although I usually post healthy recipes, this one does not fall into that category! It is rich, creamy and decadent. If you like cream sauces, watch out!! This is a recipe my husband developed based on a dish at an Italian restaurant. I think his is just as good. Ingredients:
4 boneless skinless chicken breasts (preferably italian-marinated) |
1 lb penne pasta |
1/2-1 cup butter |
1 pint heavy cream |
4 ounces gorgonzola, crumbled |
1/4 cup shredded parmesan cheese |
1 teaspoon nutmeg |
2 roma tomatoes, chopped |
Directions:
1. Grill or broil chicken breasts; slice into thin strips.
2. Cook pasta according to package directions.
3. Toss with olive oil, return to pot.
4. While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
5. Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
6. Boil for 2 minutes.
7. Reduce heat, add Gorgonzola, parmesan and nutmeg.
8. Stir until melted.
9. Serve sauce over noodles, top with chicken and chopped tomatoes.
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